Moist Or Underbaked?

Baking By AnnaMiles Updated 28 Jun 2019 , 3:37pm by -K8memphis

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AnnaMiles Posted 28 Jun 2019 , 2:56pm
post #1 of 3

I recently made a chocolate cake with whole milk greek yogurt instead of milk or sour cream. When it was done, I did the toothpick and touch test and all of the signs were all pointing at it being done. Although, when I trimmed the skin from the top of it, I noticed how you could squish the cake between your fingers. Is this just a sign of the cake being really moist, am I just being paranoid because I've never had a cake that moist? Please help a girl out.

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-K8memphis Posted 28 Jun 2019 , 3:34pm
post #2 of 3

sounds underbaked maybe -- is there any more domed section on top you could slice off -- you might be able to see the difference better in the baked and raw areas -- although it could be just way juicy too

well and the skin could just be real squishy often is -- although yogurt can have more water in it than sour cream -- hard to say -- if it didn't sink in it's probably ok but that's not a hard and fast rule either --

maybe -- maybe not

know what -- you could just slice it in half from top to bottom and check that way -- then glue it back together with icing -- same color icing if possible -- because if part of it is raw you probably could cut that section off -- in a perfect world -- and have a little bit shorter cake

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-K8memphis Posted 28 Jun 2019 , 3:37pm
post #3 of 3

and you are a new member so for some reason new members cannot "reply" to threads at first -- so please feel free to start a new thread to respond and continue the discussion -- because I am interested to know how it's going

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